Description
These teriyaki pork meatballs are sticky, saucy, and packed with flavor. A homemade teriyaki glaze brings it all together, making this a go-to weeknight meal the whole family loves.
Ingredients
Scale
Meatballs
- 500g/ 1lb lean ground pork mince*
- 1 cup panko breadcrumbs
- 1 large brown or yellow onion, grated
- 1 large egg
- 1 tablespoon fresh grated ginger
- 1 garlic clove, minced
- 2 teaspoons sesame oil
- Salt and pepper, to taste
Teriyaki Sauce
- 1/2 cup vegetable stock or water
- 1/3 cup soy sauce
- 2 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon tapioca flour
- 1 tablespoon rice vinegar
Instructions
- In a large bowl, mix together lean ground pork, panko breadcrumbs, grated onion, an egg, freshly grated ginger, minced garlic, a little sesame oil, and some salt and pepper.
- Use a small ice cream scoop for even portions. Form into 16 small meatballs or 12 medium-sized meatballs.
- Heat a large skillet or pan over medium heat. Add the meatballs and cook for 5–6 minutes, turning halfway to brown all sides.
- While the meatballs are cooking, whisk together vegetable stock or water, soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, tapioca flour, and rice vinegar until well combined.
- Pour the sauce into the pan with the browned meatballs. Let it cook for another 5 minutes, or until the sauce thickens and coats the meatballs. Remove from heat.
- Serve the meatballs with rice and vegetables or your desired base. Drizzle with extra sauce and enjoy!
Notes
- I prefer extra lean ground pork mince*.
- Serve with rice and steamed veggies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 324
- Sugar: 11g
- Fat: 11.3g
- Saturated Fat: 1g
- Carbohydrates: 23.8g
- Fiber: 1.3g
- Protein: 31.8g